Directions
1. Divide eggs, cover in plastic wrap and leave out at room temperature overnight.
2. Prepare 2 baking sheets covered in parchment paper.
3. Sift almond meal and powdered sugar into a new bowl. Combine granulated sugar with dehydrated egg whites into one bowl. Begin preparing merengue: on medium speed, mix (using mixer) egg whites until foamy.
4. Begin to add granulated sugar/dehydrated egg mixture to the egg whites. Once mixture is fully integrated, turn up the speed to high and whip until soft peaks are achieved, this will take 3-5 minutes. Do not over mix, you don’t want the peaks to become too firm.
5. Your base is ready. If you plan on adding liquid food coloring, this is the time to do it – drop a few drops into whipped egg whites and fold to incorporate.
6. Pour 1/4 of almond/sugar mixture into the meringue and fold to incorporate using a rubber spatula. The motion should be gentle enough not to deflate the whipped egg whites continue folding in the rest of the almond/sugar mixture until complete.
7. Fold until everything is fully incorporated but do not over mix.
8. Pre-heat oven to 290 degrees F.
9. Prepare a pastry piping bag with a standard large/round tip and pour batter into the bag pipe 1-2″ rounds onto pre-lined baking sheets. Keep in mind that macarons will expand and settle when done.
10. Bang sheets flat against counter a few times to help aerate the macarons let sit for 20-30 minutes. You will know they are ready when they are dry to a gentle touch of your finger bake in oven for 14-16 minutes.
11. At 14 minutes, monitor closely to make sure they don’t start getting brown edges. Once cooked, the macarons should peel off easily in one piece. If they do not, try cooking them for an extra minute at a time.
12. Cool macarons on a cooling rack. Fill with your favorite filling (nutella).
13. Store overnight in fridge in an airtight ziplock bag to allow flavors to marry before serving